3 Party Recipes That Won’t Keep You in the Kitchen

Stop spending the entire party slaving over a hot oven! Use these 3 recipes instead.

By: Adam Easterling

Everybody loves the backyard grill party you've put together. Everybody except you, that is. You're stuck in the kitchen basting, boiling, braising and baking everything in sight.

But that doesn't have to be you! A little pre-party prep and menu maneuvering can tighten up your charring time so you can be the life of your own party! Here are some simple quick-grill recipe ideas.

1. Marinated Shrimp Skewers
Shrimp is quick and easy on the grill, and a little prep beforehand adds tons of flavor!

3 cloves garlic, minced
1/3 cup olive oil
1/4 cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 pounds fresh shrimp, peeled and deveined

In a large bowl, stir together the garlic, olive oil, tomato sauce and red wine vinegar. Season with basil, salt and cayenne pepper. Add shrimp to the bowl, and then coat. Cover and place in the fridge for a few hours. Set grill to medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side or until opaque.

2. Poppin' Portobello
Portobello mushrooms are hearty and delicious on the grill!

6 portobello mushrooms, cleaned, with caps removed
1/2 cup canola oil
1/4 cup chopped onion
6 cloves garlic, minced
1/3 cup balsamic vinegar
2 tablespoons cayenne pepper

Place mushrooms on a tray, gills facing up. Combine all other ingredients in a bowl and mix. Pour mixture over mushrooms and let stand until ready to grill (no more than a few hours). Grill mushrooms over medium heat for 5 minutes on each side, and then serve.

3. Easy Grilled Sausage
Start in the kitchen beforehand, and a quick sizzle on the grill finishes deliciously!

8 Italian sausages
1/4 cup honey
4 cloves garlic, minced

Fill medium pan with water, honey and garlic. Bring to a low boil and add sausages. Parboil until sausages brown, no more than a few minutes (the fat in the casings should just be liquefying). Finish sausages on the grill over medium heat, chop into 1-inch slices and serve on toothpicks.



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